Description
A refreshing, creamy chilled soup that combines the essence of guacamole and gazpacho. Guaczpacho is no-cook, vegan, and perfect for hot summer days.
Ingredients
1½ lb fresh tomatoes, cored, seeded, roughly chopped
1 slice bread, crusts removed, soaked briefly in water
1 cucumber, peeled and seeded
1 garlic clove, peeled and roughly chopped
½ medium avocado, peeled
2 Tbsp chopped red onion
2 Tbsp fresh cilantro, stems removed
Zest and juice of ½ lime
1 Tbsp sherry vinegar
1 tsp sea salt (plus more to taste)
½ cup extra-virgin olive oil
Instructions
- Purée all ingredients in a high-speed blender until smooth.
- If too thick, strain through a coarse sieve for a thinner consistency.
- Chill for at least 2 hours.
- Serve topped with croutons or fresh herbs for added texture.
Notes
- Add jalapeño for a spicy twist.
- Swap cilantro with basil for a different flavor profile.
- Stir in Greek yogurt for extra creaminess and protein.
- Garnish with unblended tomato or cucumber for texture.
- Store in fridge up to 3 days; do not freeze due to avocado texture changes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
